Panasonic NN-SF574S Operating Instruction And Cook Book page 54

S C
PAGHETTI WITH HILLI
Serves: 4
Ingredients:
250 g spaghetti
4 cups boiling water
1 tablespoon olive oil
1 onion, fi nely chopped
2 cloves garlic, crushed
425 g crushed tomatoes
2 teaspoons crushed chillies
2 tablespoons fresh chopped basil
1 teaspoon pepper
Method:
Place spaghetti and water in a 3-litre casserole dish.
Cook on High for 12 to 14 minutes, or cook by Auto
Cook. Stand, covered, for 2 minutes. Drain. Place oil,
onion and garlic in a 4-cup jug. Cook on High for 1 to
2 minutes. Add tomatoes, chillies, basil and pepper.
Stir until combined. Cover and cook on Med-High for
10 to 15 minutes, stirring halfway through cooking.
Serve with spaghetti.
To cook by Auto Cook:
Prepare as above. Select Pasta, press
to select 250 g, then press Start.
M C
ACARONI AND HEESE
Serves: 4 to 6
Ingredients:
40 g butter
1 onion, fi nely chopped
2 tablespoons fl our
2 cups milk
1 cup grated tasty cheese
6 cups cooked macaroni, drained well
½ cup extra grated tasty cheese
paprika
Method:
Place butter and onion in a 2-litre casserole dish
and cook on High for 3 to 4 minutes. Add fl our, mix
well and cook on High for 1 minute. Blend in milk
and cook on High for 4 to 5 minutes, stirring halfway
through cooking. Add cheese to sauce. Place
macaroni and sauce in a 3-litre casserole dish. Mix
well. Top with extra cheese and sprinkle with paprika.
Cook on High for 6 to 8 minutes.
Note: Macaroni can be cooked using Auto Cook
function.
T S
OMATO AUCE
– 52 –
T T V
ERIYAKI OFU EGETABLE
Serves: 4
Ingredients:
1 tablespoon sesame oil
350 g fi rm tofu, diced
1 onion, cut into petals
300 g stir fry vegetables
1 tablespoon hoisin sauce
1 tablespoon teriyaki sauce
85 g 2 minute noodles
2 cups boiling water
Method:
Place oil, tofu and onion in a 3-litre dish and cook on
High for 2 to 3 minutes. Add vegetables and sauces
and cook on High for 3 to 4 minutes, stirring once
during cooking. Place noodles and water in a 2-litre
bowl and cook on High for 2 minutes. Stir and drain.
Toss noodles through tofu and vegetables and serve.
H S C
ONEY OY HICKEN AND
Serves: 4
Ingredients:
500 g chicken fi llets, sliced
¼ cup soy sauce
2 tablespoons honey
2 teaspoons minced garlic
2 cups fi nely sliced vegetables
400 g
udon noodles
½ cup boiling water
Method:
Combine chicken, soy, honey and garlic in a 2-litre
bowl for 30 minutes. Cook chicken on Med-High
for 4 to 5 minute, stirring once during cooking. Add
vegetables and cook on High for 3 to 4 minute. Place
noodles and water in a bowl cover with plastic wrap
cook on Med-High for 1 to 2 minutes. Drain. Toss
noodles in with chicken mixture and serve.
S B N
ATAY EEF WITH OODLES
Ingredients:
500 g rump steak, sliced
1 onion, sliced
1 teaspoon crushed garlic
½ cup crunchy peanut butter
¼ cup sweet chilli sauce
⅔ cup coconut milk
2 tablespoons lemon juice
1 teaspoon sugar
2 green onions, sliced
500 g fresh Singapore noodles
½ cup boiling water
Method:
Place steak, onion and garlic in a 3-litre casserole
dish cook on High for 2 to 2½ minutes. Add remaining
ingredients except green onions and noodles and
stir until combined. Cook on High for 6 to 8 minutes.
Stirring halfway through cooking. Place noodles with
water in a 2.5-litre dish cover and cook on Med-High
for 2 to 3 minutes. Drain and rinse under cold water.
Drain well. Toss beef mixture through noodles and top
with green onions. Cook on HIGH for 1 to 2 minutes.
N
OODLES
N
OODLES